Duck breast in spicy red wine sauce

Ingredients for 4 servings:

• 2 large duck breasts from the Muscovy duck
• 1 tbsp Balsamic vinegar, white
• 600 ml red wine, good
• 300 ml chicken stock
• 2 shallots
• 1 tbsp honey, liquid
• 1 tbsp, leveled goose fat
• 15 g butter
• 15 g flour
• 2 tbsp jelly (blackcurrant)
• chervil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the shallots and melt them gently in goose fat in a medium saucepan. Add the vinegar and let it evaporate. Then add the honey, wine, and chicken stock. Cook until the liquid has reduced by about 1/3, then remove from the heat. Meanwhile, knead the butter with the flour and score diamond-shaped cuts in the skin of the duck breast pieces. Then season with salt and pepper on the meat side. Heat the goose fat in a pan until very hot, add the breast pieces skin-side down, reduce the heat, and let brown for 8 minutes. Skim off some of the rendered fat, turn the duck breast pieces over, and cook the meat side down for 5 minutes. Remove the meat pieces from the heat. Bring the sauce to a boil, add the butter kneaded with the flour and the blackcurrant jelly, mix well, and then pass through a sieve. Slice the breast pieces, reserving the resulting meat juices and adding them to the sauce. Arrange the meat slices on sauced plates and garnish with chervil. Serve with gratin dauphinois (potato au gratin) or pasta. A Côte du Rhône or Beaujolais is a perfect complement, or, for special occasions, Madiran, a red from the Pyrenees, might be a good choice.